Southwest Chicken

Ingredients: 
 
 1 can (15 1/4 ounces) whole kernel corn, drained 
 1 can (15 ounces) black beans, rinsed and drained 
 1 jar (16 ounces) mild salsa 
 4 boneless skinless chicken breast halves (5 ounces each) 
 
 Instructions: 
 
 In a 3 quart slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange chicken over salsa; top with remaining corn, beans, and salsa.  
 Cover and cook on low for 4-5 hours or until chicken is tender. 
 Shred chicken with two forks and return to slow cooker; heat through. 
 We like to use this recipe when making nachos